In a medium-sized mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is smooth and the yogurt is fully incorporated.
Finely mince the garlic clove and set aside.
Place a non-stick skillet over medium heat and add the extra virgin olive oil.
Once the oil is shimmering, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh baby spinach to the skillet and cook for 1-2 minutes, stirring frequently, until the leaves are just wilted.
Reduce the heat to medium-low and pour the egg mixture into the skillet over the spinach.
Allow the eggs to sit undisturbed for about 20 seconds, then use a silicone spatula to gently push the cooked edges toward the center of the pan.
When the eggs are mostly set but still look slightly wet, sprinkle the crumbled feta cheese over the top.
Gently fold the feta into the eggs and continue cooking for another 30 seconds until the cheese is warm and the eggs are perfectly soft-scrambled.
Remove from the heat immediately and serve on a warm plate.